Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free

1. 1

   Soak the cashews in warm water for an hour or two then drain and rinse

2. 2

   Put into a blender with the lemon juice and sugar

3. 3

   Puree smooth, adding rice milk as required to get the mixture churning.

4. 4

   Don't add too much, we want to keep it thick

5. 5

   Taste and add more brown sugar as required

6. 6

   Serve as a dip for fruits, marshmallows, cookies and breadsticks

7. 7

   Makes around 120g or about a cup

* Per serving · 4 servings · Values may vary.

No additional tips available.